At the beginning of the 19th century, Mr. Capdeville, owner of Château Broustet, acquired a neighboring property:
Château Nairac.
It is to "Broustet-Nairac" that the rank of second Grand Cru was conferred during the 1855 classification.
At the end of the 19th century, the Fournier family acquired Château Broustet and set up a cooperage there. The model of the 225-litre Bordeaux barrel comes from Broustet, as the archives of the Bordeaux Chamber of Commerce attest.
Located in Barsac, this magnificent property has belonged to the company Vignobles de Terroirs since 2010.
Two clay-limestone and gravel soils make up the Château Broustet vineyard. At the end of summer, the morning fog warmed by the sun allows an early and slow development of noble rot. The manual harvest is done by selective and successive sorting.
Pebbles sprinkled with topazes capture the heat and release it little by little, optimizing the over-ripening of each grain. The result is an exceptional wine.
Château Nairac.
It is to "Broustet-Nairac" that the rank of second Grand Cru was conferred during the 1855 classification.
At the end of the 19th century, the Fournier family acquired Château Broustet and set up a cooperage there. The model of the 225-litre Bordeaux barrel comes from Broustet, as the archives of the Bordeaux Chamber of Commerce attest.
Located in Barsac, this magnificent property has belonged to the company Vignobles de Terroirs since 2010.
Two clay-limestone and gravel soils make up the Château Broustet vineyard. At the end of summer, the morning fog warmed by the sun allows an early and slow development of noble rot. The manual harvest is done by selective and successive sorting.
Pebbles sprinkled with topazes capture the heat and release it little by little, optimizing the over-ripening of each grain. The result is an exceptional wine.
